Okay, let’s talk about cake. Not just any cake, but the kind of cake that makes you stop what you’re doing and just… sigh. I had one of those moments last fall when I accidentally mixed up some leftover sweet potato with a honeybun cake recipe I was testing.
The result was so ridiculously good I had to write it down immediately. This isn’t your average dessert. We’re going to make a Sweet Potato Honeybun Cake with Pecans that’s so moist and flavorful, people will think you’re a baking genius.
And the best part is, it’s actually simple. I’ll walk you through every single step, so you can get that perfect, gooey cinnamon swirl and that sweet glaze without any stress. Trust me, you’ve got this.
What You’ll Need
Getting your ingredients ready first is like 90% of the battle in baking. It’s a little thing my first chef mentor taught me, and it’s saved me from so many kitchen messes. Grab everything and put it on your counter before you even touch a mixing bowl.
For the Cake Batter
This is the main event. The sweet potato makes the cake incredibly soft, so don’t be tempted to skip it. I really like using King Arthur All-Purpose Flour because it’s consistent, but any all-purpose will do the job.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Granulated sugar | 1 ½ cups |
| Vegetable oil | 1 cup |
| Large eggs | 4 |
| Sweet potato puree | 1 cup (from one large sweet potato, cooked and mashed) |
| Buttermilk | ½ cup |
| Baking powder | 2 teaspoons |
| Vanilla extract | 1 teaspoon |
| Salt | ½ teaspoon |
For the Cinnamon-Pecan Swirl
This is where the magic really happens. This mixture creates that gooey, cinnamon-sugar river running through the middle of the cake. Finely chopping the pecans gives you a better texture than leaving them in big chunks.
| Ingredient | Amount |
|---|---|
| Light brown sugar | 1 cup, packed |
| Ground cinnamon | 2 tablespoons |
| Pecans | 1 cup, finely chopped |
For the Simple Vanilla Glaze
You can’t have a honeybun cake without a glaze. It’s just not right. This one is super simple and adds that perfect finishing touch of sweetness that seeps into the warm cake.
| Ingredient | Amount |
|---|---|
| Powdered sugar | 2 cups |
| Milk | 3-4 tablespoons |
| Vanilla extract | 1 teaspoon |
The Tools for the Job
You don’t need a bunch of fancy equipment for this recipe. Most of this stuff is probably already hiding in your kitchen cabinets.
- A 9×13 inch baking pan (glass or metal works fine)
- Large mixing bowl
- Medium mixing bowl (for the swirl)
- Small mixing bowl (for the glaze)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- A fork or potato masher for the sweet potato
- A toothpick or cake tester
Pro Tips from My Kitchen
I’ve made this cake more times than I can count, and I’ve learned a few things the hard way. Here are some tips to make sure your first time is a home run.
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Don’t Overmix the Batter. This is the number one rule for almost any cake. Once you add the flour, mix it just until you don’t see any more dry streaks. Overmixing develops the gluten in the flour and will make your cake tough and chewy instead of light and tender. A few little lumps are totally okay.
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Get the Sweet Potato Right. The best way to cook your sweet potato is to bake it. Prick it all over with a fork, wrap it in foil, and bake it at 400°F for about an hour, or until it’s super soft. Let it cool a bit, then scoop out the flesh. This method makes the puree sweeter and less watery than boiling it. If you’re short on time, microwave it, but baking is better.
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The Swirl Technique Matters. When you add the cinnamon-pecan mixture, don’t just dump it in the middle. Sprinkle it evenly over the first layer of batter. Then, when you add the top layer of batter, drop it in spoonfuls over the swirl. This helps you spread it without messing up that beautiful cinnamon layer underneath. A gentle spread with your spatula is all it needs.
Let’s Bake This Cake, Step-by-Step
Alright, time for the fun part. Just follow along, and you’ll be pulling a perfect cake out of the oven in no time.
Step 1: Get Everything Ready
Preheat your oven to 350°F (175°C). Take your 9×13 inch pan and grease it really well with butter or non-stick spray. Then, dust it with a little bit of flour. Tap out any extra. This double-prep is the secret to a cake that never, ever sticks.
Step 2: Make the Cinnamon Swirl
In your medium bowl, just stir together the packed brown sugar, ground cinnamon, and finely chopped pecans. Give it a good mix with a fork until it looks like wet sand. Set it aside for now. Your house is about to smell amazing.
Step 3: Mix the Wet Ingredients
In your large mixing bowl, whisk together the granulated sugar and vegetable oil until they’re combined. Then, add the eggs one at a time, whisking well after each one. Finally, stir in your sweet potato puree, buttermilk, and vanilla extract.
Step 4: Add the Dry Ingredients
Right on top of your wet ingredients, add the all-purpose flour, baking powder, and salt. Start mixing with your spatula just until everything is combined. Remember what I said—don’t go crazy here. A few lumps are your friends.
Step 5: Layer the Cake
Pour about half of the cake batter into your prepared pan and spread it out evenly with your spatula. Now, grab your bowl of cinnamon-pecan swirl mixture. Sprinkle it evenly all over the batter, getting it all the way to the edges.
Step 6: Finish the Layers
Carefully add the rest of the cake batter on top of the swirl. I find it easiest to drop spoonfuls of batter around the pan and then gently spread them to connect. This prevents the swirl from getting all mixed up.
Step 7: Bake It!
Place the pan in your preheated oven and bake for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top will be golden brown and your kitchen will smell like heaven.
Step 8: Cool and Glaze
Let the cake cool in the pan on a wire rack for about 15-20 minutes. While it’s cooling, whisk together the powdered sugar, 3 tablespoons of milk, and vanilla extract in your small bowl. If the glaze is too thick, add another tablespoon of milk until it’s a nice, pourable consistency.
Step 9: The Final Touch
Drizzle that beautiful vanilla glaze all over the top of the warm cake. The warmth of the cake helps the glaze set just right. Now comes the hardest part: letting it cool a bit more before you cut into it.
Substitutions and Fun Variations
One of the things I love about this recipe is how easy it is to change things up. You can make it your own.
- No Sweet Potato? Canned pumpkin puree works as a fantastic substitute. Use the exact same amount (1 cup). Just make sure you get pure pumpkin, not pumpkin pie filling.
- Different Nuts: If you’re not a pecan fan, chopped walnuts or even almonds would be delicious in the swirl.
- Spice It Up: Feel free to add a pinch of nutmeg, allspice, or cardamom to the cinnamon swirl mixture for a warmer, spicier flavor. A little bit goes a long way.
- Dairy-Free Option: You can swap the buttermilk for a plant-based milk (like almond or soy) mixed with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes to “curdle” before using.
Time-Saving Tips
If you’re busy, a few shortcuts can make this even easier to whip up on a weeknight.
- Canned Puree: While I love the flavor of freshly baked sweet potato, using canned sweet potato puree is a huge time-saver and the cake will still be delicious.
- Prep Ahead: You can mix the dry ingredients (flour, baking powder, salt) and the swirl ingredients (brown sugar, cinnamon, pecans) a day or two in advance. Just store them in separate airtight containers.
Leftovers and Storage
This cake is so good, you might not have leftovers. But if you do, here’s how to keep it fresh.
Store the cake tightly covered with plastic wrap or in an airtight container at room temperature for up to 3 days. The flavor actually gets even better on the second day as everything settles together.
You can also freeze it. Cut the cake into individual slices, wrap each one in plastic wrap, and then place them in a freezer-safe bag. They’ll keep for up to 3 months. To thaw, just leave a slice on the counter for about an hour.
Frequently Asked Questions
Q1. My cake came out dry. What went wrong?
Ans: The most common reason for a dry cake is overbaking it. Start checking for doneness a few minutes early. It could also be from measuring the flour incorrectly—make sure you spoon the flour into the measuring cup and level it off, don’t scoop directly from the bag.
Q2. Can I make this in a Bundt pan?
Ans: Yes, you totally can! Grease and flour the Bundt pan very well. The baking time will be a bit longer, probably closer to 55-65 minutes. Start checking it at the 50-minute mark.
Q3. Can I use a sugar substitute?
Ans: I haven’t personally tested this recipe with sugar substitutes, so I can’t guarantee the results. Baking is a science, and changing the sugar can affect both the texture and moisture of the cake.
Q4. Does the cake need to be refrigerated?
Ans: Nope! As long as you plan to eat it within 3 days, it’s perfectly fine stored at room temperature. In fact, refrigerating it can sometimes dry it out.
Wrapping Up
There you have it. A cake that feels special but is easy enough for a Tuesday afternoon. The combination of the earthy sweet potato with that warm, gooey cinnamon swirl is something you just have to taste to understand.
Now it’s your turn. I really hope you give this recipe a try. When you do, come back and leave a comment below. Tell me how it went! Did you try any variations? Did your family love it? I read every single comment, and I can’t wait to hear about your baking adventure.
